Bread and Butter Pickles (Print Version)

Crunchy cucumbers and onions soaked in sweet-tangy brine with mustard and celery seeds.

# Ingredients:

→ Main Ingredients

01 - 4 cups sliced cucumbers
02 - 1 cup sliced onions

→ Brine

03 - 1 cup granulated sugar
04 - 1 cup apple cider vinegar
05 - 1 teaspoon mustard seeds
06 - 1 teaspoon celery seeds
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon fine salt

# Instructions:

01 - In a large mixing bowl, combine the sliced cucumbers and onions. Toss to distribute evenly.
02 - In a medium saucepan, combine sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and salt. Stir well and bring the mixture to a rolling boil over medium heat.
03 - Pour the hot brine directly over the cucumber and onion mixture in the bowl, ensuring full coverage.
04 - Allow the pickles to cool to room temperature, letting flavors meld for optimal taste.
05 - Transfer the cooled mixture into sterilized jars. Seal with airtight lids and refrigerate for at least 24 hours before serving.

# Notes:

01 - For extra crunch, use firm, freshly harvested cucumbers and chill them before slicing.

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